Almond meal Muffins with Oats and Honey
Let’s make eggless Almond Oats Muffins – perfect for breakfast or a snack
Equipment
- mixing bowl
- Whisk
- Oven
Ingredients
Dry Ingredients:
- 1 cup Almond flour / homemade Almond Meal
- 3/4 Oats Flour measure after powdering
- 1 tsp Baking Powder
- 1/8 tsp Salt or just a pinch
- 2 TBSP Coarsely chopped roasted almonds OR roasted oats - for topping
Wet Ingredients:
- 1/3 cup Yoghurt unsweetened, I used homemade
- 1 tsp Vanilla extract adjust to your liking or add almond extract
- 1/3 cup Warm water – ¼ cup or less based on the the. Batter
- 6 TBSP Wet Brown Sugar or Sub with Any sweetener of your choice - I added honey the second time I made it
- 2 tsp Candied fruit Chopped Tutti frutti - totally optional
- 2 nos Medium Ripe Bananas
Instructions
- Roast oats for 45-60 secs on low heat. Cool and powder.
- In the same pan, dry roast the almonds for 2-3 mins on very low heat till slightly warm to touch. Cool and blitz / pulse in a spice grinder till done, but doesn’t turn to almond butter.
- Mix the flours well. Add in the baking powder and salt and mix well. Keep aside
- In another bowl, mash up the bananas with a fork, add the rest of the wet ingredients except water one by one and mix well.
- Preheat oven to 165 C. Line the muffin pans with paper cups and keep aside
- Add the dry to the wet ingredients and mix gently with a spatula. Add a tsp of water if required to get a pouring consistency.
- Spoon the mixture into the muffin cups and top with roasted almonds or oats or both. Bake for 22-25 mins or until the skewer comes clean.
- Cool on a baking rack, and serve warm. They keep well for 4-5 days under refrigeration. You can always freeze leftovers (I don’t usually have any).
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